Échiré Butter AOP
The French Queen of Butters
PHP 800.00
Garlic & Herb Lamb Supper
Fire, Butter, and Time
Temporarily out of stock
One or more items in this bundle are temporarily unavailable.
A supper that captures the quiet confidence of French cooking — tender lamb, golden potatoes, and the scent of butter and herbs in the air. Simple, rustic, and deeply satisfying, this meal invites you to slow down and savor the warmth of the flame.
Garlic & Herb Lamb Supper
Fire, Butter, and Time
A supper that captures the quiet confidence of French cooking — tender lamb, golden potatoes, and the scent of butter and herbs in the air. Simple, rustic, and deeply satisfying, this meal invites you to slow down and savor the warmth of the flame.
Temporarily out of stock
One or more items in this bundle are temporarily unavailable.
Tasting Notes Of The Curator
The Sisteron Lamb Cutlets by Metzger embody the best of French butchery — sourced from the rolling pastures of Provence, where lambs graze on wild thyme and alpine herbs. Each pack of three cutlets is delicately marbled and naturally flavorful, yielding meat that is tender, subtly sweet, and beautifully aromatic when seared.
The Bordier Sel Fumé Butter adds a layer of indulgence — creamy, lightly smoked, and perfectly salted. As it melts over the lamb, it infuses the meat with an elegant depth reminiscent of open-fire cooking. Completing the ensemble, the Ratte Grenaille Potatoes from France offer buttery sweetness and nutty character, crisping beautifully in the same pan. The result is a balanced, bistro-style dish that feels both homey and luxurious — a tribute to patience, good ingredients, and the artistry of restraint.
What’s In This Bundle
- 1 x Sisteron Lamb Cutlets by Metzger – Frozen, 3 pcs per pack, approx. 250–300g
- 1 x Bordier Sel Fumé (Smoked Salt) Butter, Frozen – 125g
- 1 x Ratte Grenaille Potatoes from France – 350g
Pairings And Suggestions
How to Prepare the Garlic & Herb Lamb Supper
- Thaw the lamb cutlets overnight in the refrigerator. Pat dry and season with sea salt, cracked pepper, and minced garlic
- Heat olive oil in a skillet over medium-high heat. Sear lamb for 2–3 minutes per side until golden brown.
- Add a generous spoonful of Bordier Sel Fumé Butter and a sprig of thyme or rosemary. Baste continuously for a minute to coat the lamb in smoky richness.
- Roast or pan-fry the Ratte Potatoes separately until crisp and tender, then toss them in the same butter for a perfect finish.
- Serve warm, with the lamb resting over the potatoes and the pan juices spooned on top.
- Optional: Add a squeeze of lemon for brightness, or pair with a glass of red wine for an evening meal worth remembering.
The Poetry Of The Flame
Every French kitchen holds a quiet ritual — the moment butter meets the pan, herbs release their perfume, and the day gives way to the pleasure of cooking. This dish captures that moment. The lamb, seared to golden perfection, speaks of the countryside; the potatoes, kissed with butter, echo comfort; the air, fragrant and smoky, hums with anticipation. There’s nothing ornate here — only the simplicity of honest food done beautifully. It’s a supper meant to be heard in its sizzle, felt in its warmth, and remembered for its quiet grace.
The Sisteron Lamb Cutlets by Metzger embody the best of French butchery — sourced from the rolling pastures of Provence, where lambs graze on wild thyme and alpine herbs. Each pack of three cutlets is delicately marbled and naturally flavorful, yielding meat that is tender, subtly sweet, and beautifully aromatic when seared.
The Bordier Sel Fumé Butter adds a layer of indulgence — creamy, lightly smoked, and perfectly salted. As it melts over the lamb, it infuses the meat with an elegant depth reminiscent of open-fire cooking. Completing the ensemble, the Ratte Grenaille Potatoes from France offer buttery sweetness and nutty character, crisping beautifully in the same pan. The result is a balanced, bistro-style dish that feels both homey and luxurious — a tribute to patience, good ingredients, and the artistry of restraint.
- 1 x Sisteron Lamb Cutlets by Metzger – Frozen, 3 pcs per pack, approx. 250–300g
- 1 x Bordier Sel Fumé (Smoked Salt) Butter, Frozen – 125g
- 1 x Ratte Grenaille Potatoes from France – 350g
How to Prepare the Garlic & Herb Lamb Supper
- Thaw the lamb cutlets overnight in the refrigerator. Pat dry and season with sea salt, cracked pepper, and minced garlic
- Heat olive oil in a skillet over medium-high heat. Sear lamb for 2–3 minutes per side until golden brown.
- Add a generous spoonful of Bordier Sel Fumé Butter and a sprig of thyme or rosemary. Baste continuously for a minute to coat the lamb in smoky richness.
- Roast or pan-fry the Ratte Potatoes separately until crisp and tender, then toss them in the same butter for a perfect finish.
- Serve warm, with the lamb resting over the potatoes and the pan juices spooned on top.
- Optional: Add a squeeze of lemon for brightness, or pair with a glass of red wine for an evening meal worth remembering.
Every French kitchen holds a quiet ritual — the moment butter meets the pan, herbs release their perfume, and the day gives way to the pleasure of cooking. This dish captures that moment. The lamb, seared to golden perfection, speaks of the countryside; the potatoes, kissed with butter, echo comfort; the air, fragrant and smoky, hums with anticipation. There’s nothing ornate here — only the simplicity of honest food done beautifully. It’s a supper meant to be heard in its sizzle, felt in its warmth, and remembered for its quiet grace.
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